Easy pumpkin pie | Arthritis Information

Hi, everyone I wanted to share my pumpkin pie receipe: About 4 to 6 frozen pie crusts. Mix up the pumpkin pie stuff out of the big can (or 2 if you want full shells) I don't think the pre-mixed tastes as good, add extra cinnamon if you like the smell, bake and enjoy. Trust me no one will complain! The crusts are flaky, and thin (less guilt), and my family thinks they are great. I spend the extra time I have at Thanksgiving walking the beach with them and let the young ones help with the rest of the cooking. My grand daughters are really good at cooking and they 'feel usefull'

1 8 oz brick of cream cheese soften

1 graham cracker crust(go for the largest crust you can buy)

1 8 oz tub of cool whip the french vanilla helps give a rich taste to the dessert.

1 small pkg of pudding your choice in flavor, make sure it is instant pudding

First make the pudding, the quickest way is take 2 cups of milk place in a container with a tight lid add pudding mix on top, then shake shake shake till mixed. Take your soften ceam cheese, you can zap it in the microwave for about a mintue it gets really nice and mooshy, just make sure you have the wrapper off of it. Place cream cheese in large bowl mix in all the cool whip blend together add pudding blend it all together till everything is incorporated, pour into crust and chill. Serve with a dollop of cool whipYUMMY TO TO TUMMY!!!!

meme39406.3322916667Ok, here is my gingersnap recipe. These are absolutely delish and
chewey. Enjoy. I lost this recipe about a year ago and was totally
bummed. My MIL just found it and sent it to me and I'm thrilled to get it
back.

1 egg
3/4 c margarine
1 c brown sugar
1/4 c molassis
2 c flour
2 t baking soda
1 t cinnamon
1 t cloves
1 tsp ginger
1/2 t salt

Roll into balls and coat balls with sugar. Bake at 375 for 10 to 12 min.

I usually triple this recipe as they go fast.

I make something called pumpkin pudding. Really what it is is the recipe on the can of pumpkin for pie but I exclude the condensed milk, and I just put it in a baking dish - no crust. That way I have saved the calories I would have eaten in the crust. Hey, every little bit helps!

I don't eat the day before so I can eat everything on Thanksgiving!! (Just kidding!

I've been looking for pre-made sweet potato pie in the grocery stores, but have only found pumpkin. Oh well...

All these recipes are making me HUNGRY!!! OK, all of these recipes sound yummy, except for one thing....what do you do if you can't have dairy or gluten???? Here is one of my solutions

Vegan Pumpkin Pecan Pie

Serves 8

Crust

1/2 cup pecan pieces
2 1/2 cups GF flour (like Pamala’s gluten free baking mix)
1 cup shortening (or DF-GF margarine)
1 teaspoon salt
1 tablespoon sugar
3 tablespoons ice water

Filling

1 package extra firm lite silken tofu
1 can (16 ounce) puréed pumpkin
1/2 cup sugar
1/4 cup + 2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves-reserve 8 for topping

Crust: In a food processor, combine flour, pecan, salt and sugar until pecans are ground. Add shortening and pulse until almost combined. Add water and pulse until just blended. Divide in two, gather into a ball and press into a disc. Wrap in plastic wrap and refrigerate for several hours until firm. Roll out to 1/4 inch thick on a lightly floured surface and fit into an 8 inch pie pan. Refrigerate until ready to use.

Filling: Blend tofu in a food processor or blender until creamy smooth. Add pumpkin, sugar, 1/4 cup maple syrup, vanilla and spices; blend well. Pour filling into pie shell.

Bake: Pre-heat oven to 400°F. Bake approximately 1 hour or until a toothpick inserted in the center comes clean. Let cool to decorate.

Decorate Top: In a small bowl, toss pecan halves with remaining maple syrup. Place evenly across the top of the cooled pie.